Reserving 2 tablespoons of the liquid from the can, rinse and drain beans. Place in blender, and add 2 tablespoons reserved liquid, cumin, chili powder, oregano and garlic powder. Blend until beans are coarsely chopped. Spoon into saucepan and cook over low to medium heat for five minutes, stirring occasionally. Add tomato and red pepper and cook an additional five minutes. Yields 1-1/2 cups.